CHOCOLATE TRUFFLE CAKE WITH RASPBERRIES
At Valentino, pastry chef Michelle Robie cuts the cake into individual heart shapes and sometimes serves them with a blood orange sauce.
Provided by Michelle Robie
Yield Serves 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. and butter a 10-inch springform pan.
- Chop chocolate and cut butter into pieces. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate and butter with sugar, stirring until smooth (sugar will not be dissolved). Remove top of double boiler or bowl from heat and cool mixture to room temperature. Transfer mixture to a large bowl.
- Separate eggs, putting yolks in a small bowl and whites in a large bowl. Add yolks 1 at a time to chocolate mixture, whisking well after each addition. With an electric mixer beat whites until they just hold soft peaks. Sift flour over chocolate mixture and with a whisk fold flour and half of whites into mixture gently but thoroughly. With a rubber spatula fold in remaining whites gently but thoroughly.
- Pour batter into pan, smoothing top, and bake in middle of oven 40 to 45 minutes, or until a tester comes out with moist crumbs adhering. Cool cake completely in pan on a rack. Cake may be made up to this point 2 days ahead and kept in an airtight container at room temperature.
- Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring frequently until smooth. Remove top of double boiler or bowl from heat. While chocolate is melting, in a small saucepan bring cream just to a simmer and add espresso. Add cream mixture to chocolate with butter and liqueur and stir until smooth.
- Remove side of pan and cut cake into 8 wedges. Invert wedges (so that top sides will be flat) onto a large rack set over a large shallow baking pan, spacing them at least 1 inch apart. Pour enough warm ganache evenly over wedges to coat them and let stand 5 minutes.
- Scrape excess ganache from baking pan into bowl of ganache and pour ganache over wedges again, making sure they are coated completely. (Remaining ganache may be chilled, covered, and reheated for using as a chocolate sauce.) Let wedges stand at room temperature until ganache is set, at least 1 hour, and up to 6.
- Just before serving, pick over raspberries and cover top of each wedge with raspberries.
CHOCOLATE-RASPBERRY TRUFFLE CAKE
This is originally from the "Christmas with Southern Living 2004" book, but I've adapted it somewhat to what I think is even better than the original recipe! I made this for four occasions over the past holiday season and everyone raved about it. It's very dense and has a wonderful flavor and I especially like the fact that I can make it a day ahead of when I want to serve it. Chocolate and raspberry- what's not to love!
Provided by Leslie in Texas
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Puree raspberries in a food processor.
- Press raspberry mixture through a wire mesh sieve, using the back of a spoon to squeeze out the juice; discard seeds.
- Bring juice and the 1-2 T sugar to a boil over high heat, then cook over medium heat, stirring often until the mixture is reduced to 1/2 cup.
- Remove from heat and cool completely.
- Butter an eight inch cake pan and line bottom with parchment or waxed paper.
- Heat the 1/3 cup sugar and the Chambord in a saucepan over medium heat until sugar dissolves, stirring occasionally.
- Add butter and continue heating and stirring until butter melts.
- Remove from heat and add chocolate, stir until smooth and cool.
- (I heated the chocolate in a microwave-safe bowl in the microwave at 50% power for about four minutes, then stirred until smooth and then added the warm melted chocolate to the liquor/butter mixture-It seemed to make it a lot smoother and quicker).
- Whisk together the raspberry reduction,eggs, flour, and almond extract in a large bowl.
- Add chocolate mixture and beat at medium speed with an electric mixer until well blended.
- Pour into prepared cake pan.
- Place cake pan into a larger pan (I used the broiler pan from the oven) and add hot water to a depth of one inch.
- Bake at 325°F for 42 to 45 minutes.
- Cake will have risen and not be completely "set".
- Remove from water bath and cool cake completely on a wire rack.
- Cake will "collapse" as it cools down.
- Run a thin knife around pan to loosen cake.
- Invert cake onto a plate, remove the parchment or waxed paper, and invert again onto a serving plate.
- To serve, cut cake into small wedges and place on plates that have been drizzled with the chocolate syrup.
- Garnish with whipped cream and a few fresh raspberries and serve.
- If desired, cake can be made a day ahead of time.
- Cover and chill in refrigerator then let stand at room temperature for at least one hour before serving.
Nutrition Facts : Calories 306.4, Fat 25, SaturatedFat 14.8, Cholesterol 126.1, Sodium 43.2, Carbohydrate 23.7, Fiber 6, Sugar 13.2, Protein 7.2
CHOCOLATE RASPBERRY TRIFLE
Steps:
- For the cake layers: Preheat the oven to 350 degrees and set rack at middle level. Butter a 9 or 10-inch round cake pan and line the bottom with a disk of parchment or waxed paper. Whisk yolks with half the sugar and vanilla until thick and light. In a clean, dry bowl, whisk whites with salt and continue whisking until they are white and opaque. Whip in remaining sugar in a stream. Continue whipping whites until they hold a firm peak. Fold yolks into whites then sift over and fold in flour and starch. Scrape batter into prepared pan and smooth top. Bake about 30 minutes, until well risen and deep in golden color. Unmold to a rack to cool.
- For the custard cream: Bring milk to a boil with half the sugar in a heavy, non-reactive pan. Whisk yolks with remaining sugar and sift over and whisk in flour. When milk boils, whisk a third into the yolk mixture. Return the remaining milk to a boil and whisk in yolk mixture, continuing to whisk until the mixture thickens and comes to a boil. Whisk constantly 30 seconds. Remove from heat and whisk in vanilla. Scrape half the cream to a bowl and cover with plastic wrap, refrigerate to cool. Whisk chocolate into remaining cream and scrape into a bowl, cover and cool.
- For syrup: In a small saucepan, bring water and sugar to a boil. Cool and stir in rum.
- For whipped cream: Combine all ingredients and whip to a soft peak.
- To assemble: Cut cake into thin, vertical slices. Place a layer of slices in the bottom of a glass serving bowl and moisten with syrup. Spread with half the vanilla cream and scatter with half the raspberries. Continue alternating layers to make 2 layers each, vanilla/raspberry, chocolate and whipped creams, ending with whipped cream. Sprinkle lightly with chocolate shavings and a few raspberries.
CHOCOLATE TRUFFLE CAKE
Steps:
- For the truffles: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt. When almost melted, remove from heat and stir the mixture until smooth. Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
- Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
- For the cake: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Butter or coat with vegetable spray, 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups. Line bottoms with rounds of waxed paper.
- In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly.
- Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes.
- Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off the paper. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.
RASPBERRY WHIPPED CREAM TRUFFLE CAKE
Categories Cake Milk/Cream Mixer Chocolate Fruit Dessert Bake Raspberry Summer Chill Engagement Party Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 24
Steps:
- For Glaze:
- Combine cream, butter and sugar in heavy large saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture comes to simmer. Remove from heat. Add chocolate and vanilla. Stir until chocolate melts and glaze is smooth. Let stand until thick enough to spread, stirring occasionally, about 1 hour. (Can be made 1 week ahead. Cover and refrigerate. Before using, whisk over low heat just until spreadable.)
- For cake:
- Preheat oven to 350°F.
- Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with waxed paper; butter paper. Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water.
- Sift flour, cocoa, baking soda and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating to blend after each addition and occasionally scraping down sides of bowl. Mix in melted chocolate and vanilla. Mix in dry ingredients alternately with buttermilk in 3 additions each. Transfer batter to prepared pans, dividing equally.
- Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.)
- For filling:
- Using electric mixer, beat cream, powdered sugar, framboise (if desired) and vanilla in large bowl until very firm peaks form. Transfer 1 1/2 cups whipped cream mixture to small bowl and chill. Fold 2 cups raspberries into remaining whipped cream mixture.
- Cut each cake layer horizontally in half. Using large tart pan bottom as aid, transfer 1 layer to platter. Slide waxed paper strips under edges of cake. Spread 2/3 cup chocolate glaze over cake. Spread half of raspberry whipped cream over. Place second cake layer on work surface. Spread 2/3 cup glaze, then remaining raspberry cream over. Place atop first layer, using tart pan as aid. Top with third cake layer, pressing lightly to adhere (reserve fourth layer for another use). Smooth filling at edges of cake. Spread thin layer of glaze over sides of cake. Chill until glaze sets, about 10 minutes.
- Spread remaining glaze over sides of cake. Spread or pipe reserved 1 1/2 cups whipped cream mixture over top of cake. Garnish with additional berries, if desired. Gently remove waxed paper from under cake. Cover cake with cake dome; chill at least 1 hour and up to 8 hours.
RASPBERRY CHOCOLATE TRIFLE
"Elegant but easy" perfectly describes this rich and creamy trifle. Prepared pound cake, frozen berries and instant pudding combine to create one mouthwatering masterpiece that is great for both weekday dinners or special-occasion suppers.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- Mix milk and pudding according to package directions; chill. Cut cake into 1-in. cubes; place half in a 2-qt. glass bowl. In a small bowl, gently stir together raspberries and preserves; spoon half over cake. , Pour half of the pudding over raspberries. Cover with remaining cake cubes. Layer with remaining berries and pudding. Chill until ready to serve. Garnish with whipped topping and raspberries if desired.
Nutrition Facts : Calories 493 calories, Fat 14g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 497mg sodium, Carbohydrate 88g carbohydrate (65g sugars, Fiber 4g fiber), Protein 7g protein.
CHOCOLATE TRUFFLE CAKE
If you are craving chocolate, look no further! This cake is the ultimate in decadence and takes so few ingredients. It's dense, fudge-like and the ganache is delicious. I like to garnish it with some fresh raspberries. This recipe comes from a cookbook called, "Beyond Parsley". Enjoy! Note: time does not include refrigeration.
Provided by LifeIsGood
Categories Dessert
Time 1h50m
Yield 12-16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F Melt the 8 ounces of chocolate, for the cake, and stir until smooth. You can use a double boiler for this or simply a bowl fitted over a pan containing an inch or two of boiling water - just make sure the water doesn't touch the bowl.
- Remove from the heat and cool for a few minutes. Add the butter, a little bit at a time, and beat with a wire whisk until smooth.
- Add sugar and beat it for about a minute, using the whisk.
- Add eggs and continue beating with the whisk until fully incorporated.
- Butter an 8-inch round cake pan and line with parchment. Pour in the batter and set pan into a slightly larger pan.
- Fill the larger, outer pan with some hot water, about 1 inch deep. Bake for about 1 hour and 15 minutes (1 hour and 30 minutes tops.depending on your oven.).
- Cool for 1 hour. (Yes, you have to wait!) Cake will fall, don't be alarmed.
- Then refrigerate until set, at least 2 hours. (Yes, you have to wait some more.).
- Prepare the ganache: Boil chocolate and heavy cream together, over medium high heat, stirring to blend. Be careful here so you don't burn the chocolate. Once the chocolate is melted, take off heat immediately and set to cool a bit.
- Refrigerate the ganache until it's of spreadable consistency. This could take about 1 to 2 hours (while your cake is refrigerating). Just be careful that it doesn't sit too long or your ganache will become too hard to spread.
Nutrition Facts : Calories 570.6, Fat 49.7, SaturatedFat 30.4, Cholesterol 145.3, Sodium 51, Carbohydrate 40, Fiber 8, Sugar 25.5, Protein 9.4
CHOCOLATE RASPBERRY TRIFLE
Guests might think you slaved over this impressive-looking dessert, but it's a snap to assemble. Just layer cubes of leftover chocolate cake, a sweet cream cheese mixture and tart berries for winning results. -Karena Bauman, Minneapolis, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese, sugar and milk until smooth. Fold in whipped topping. , In a 1- to 1-1/2-qt. trifle bowl or individual dessert bowls, layer half of the cake cubes, raspberries, cream cheese mixture and almonds. Repeat layers. Refrigerate for at least 15 minutes.
Nutrition Facts :
RASPBERRY CHOCOLATE TRUFFLE CAKE WITH CHOCOLATE GANACHE
My new Raspberry Chocolate Truffle Cake has chocolate cake, raspberry cake, chocolate buttercream, raspberry cream filling and chocolate ganache!
Provided by @MakeItYours
Number Of Ingredients 33
Steps:
- HowToSection FOR THE CHOCOLATE CAKE Array
- HowToSection FOR THE CHOCOLATE BUTTERCREAM Array
- HowToSection FOR THE RASPBERRY CAKE Array
- HowToSection FOR THE RASPBERRY CREAM FILLNG Array
- HowToSection FOR THE GANACHE Array
- HowToSection ASSEMBLY Array
DARK CHOCOLATE TRUFFLE CAKE WITH RASPBERRY SAUCE
Dark chocolate and raspberries complement each other in this dessert that tastes like a dense dark chocolate truffle candy. Friends who came for dinner raved about this decadent flourless cake. (I made it because one friend cannot eat gluten.) They said it was even better than a similar favorite dessert from a local upscale...
Provided by Dawn Beye
Categories Chocolate
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. For the Cake: Preheat oven to 350 degrees F.
- 2. Line the bottom of a 9" round cake pan with 2" high sides with parchment paper. Butter the bottom and sides of the pan, as well as the parchment paper. You could also use a 9" spring form pan. If you use a spring form pan, wrap the outside of the pan with foil.
- 3. Place all the chocolate in a large bowl. Bring the butter, coffee, water and brown sugar to a boil, stirring to dissolve sugar. Pour over the chocolate and stir until all is melted. Allow to cool slightly, then whisk in the eggs until all is combined.
- 4. Pour the chocolate mixture into the prepared pan. Place the cake pan in a large roasting pan in the oven. Pour hot water into the roasting pan until it comes halfway up the sides of the cake pan. A water bath will help the cake cook more evenly.
- 5. Bake until the center of the cake is barely set - about 50 minutes. Check at 45 minutes as oven temperatures vary. Carefully remove the pan from the hot water bath. Allow to cool for about 30 minutes, then chill the cake for at least 4 hours or overnight.
- 6. To remove the cake from the pan when time to serve: Cut around pan sides to loosen. If you used a regular cake pan, hold the pan bottom in hot water for about 15 seconds to loosen. Place platter over the pan. Hold pan and platter together, then turn over. Lift off the cake pan and remove the parchment. If you used a spring form pan, carefully remove sides of the pan. Turn onto a platter, then gently loosen from the base of the spring form pan with a long metal spatula or thin bladed knife, if needed. Remove the parchment paper.
- 7. To serve,slice into 12-16 portions. Drizzle with raspberry sauce. Top with whipped cream or place it to the side of the cake. Garnish with a few fresh raspberries and/or a fresh mint leaf, if desired.
- 8. For the Raspberry Sauce: Place the raspberries in a blender, and blend. Strain the puree into a bowl through a wire mesh strainer. Discard the seeds.
- 9. Combine the sugar and water in a small saucepan. Bring to a boil, then turn the heat down and simmer for 3 minutes to make a simple syrup.
- 10. Add the simple syrup to the raspberries, along with the Chambord, if desired. The sauce can be made ahead, and kept in the refrigerator, or frozen if you are making it more than a couple days in advance.
- 11. To Freeze for Future Use: Wrap the whole cake in plastic wrap and aluminum foil. Or wrap individual slices in plastic wrap and place in a freezer bag. To serve individual slices, unwrap first, then thaw.
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CHOCOLATE-RASPBERRY TRUFFLE CAKE RECIPE | MYRECIPES
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Servings 8Published 2009-08-24
- Puree raspberries in a food processor. Press raspberry mixture through a wire-mesh sieve, using the back of a spoon to squeeze out juice. Discard seeds.
- Cook water and sugar in a saucepan over medium heat until sugar dissolves, stirring occasionally. Add butter, and cook, stirring occasionally, until butter melts.
- Whisk together raspberry reduction, eggs, flour, and almond extract in a large bowl. Add chocolate mixture, and beat at medium speed with an electric mixer until blended.
- Place cakepan in a larger pan; add hot water to large pan to a depth of 1". Bake at 325° for 42 to 45 minutes. Remove from water bath. Cool cake completely in pan on a wire rack.
- Run a thin knife around pan to loosen cake. Invert cake onto a platter; remove wax paper, and invert onto another platter.
- Make-Ahead Plan: If desired, cake can be made a day ahead. Cover and chill in refrigerator; let stand at room temperature at least 1 hour before serving.
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